To make crab cakes, all that is required is fresh crab meat & the proper amount of filling. It is a Maryland staple and a favorite of the state’s citizens.
In Maryland, eating crab cakes & blue crabs is a religion and it is quite similar in my family. It is an annual tradition for my family and myself to visit every crab shack on the East Coast in order to socialize with our neighbors while eating great seafood.
It scares the crap out of me to think of making steaming blue crabs in your home. What is this? Crabs and giant boats? Eek! Despite the fact that crab cakes are remarkably tasty and require less preparation time, I prefer to make them myself. It is essential to use only the freshest jumbo crabmeat and the correct quantity of stuffing in this recipe. It is up to you whether or not you want to serve them with lemon wedges, cocktail sauce or tartar sauce.
The following ingredients are required for making Maryland crab cakes:
High-quality, locally sourced crab meat is a need. Search for the seafood department’s fresh crab if you want to buy it straight from the ocean. It is expensive, but a pound of crab flesh produces six large crab cakes or about 12 small ones, that are plenty for four persons to enjoy.
If you can not get your hands on fresh huge crab flesh, Phillip’s frozen crab meat is a great fallback option. Chlorine and other chemicals included in crab meat can affect the flavor and appearance of its meat.
Crab cakes are not Maryland classics without celery, but if you do not like the crunch it gives, you can simply leave it.
Instructions
Crab Cakes are easy to make.
- Add mayonnaise, Worcestershire sauce, eggs, Dijon mustard, and Old Bay to a large bowl and mix thoroughly.
- To ensure that all of the ingredients are well combined, use a whisk.
- Before putting the meat to the panko, make sure to remove any hard or sharp cartilage.
- When folding the mixture, be careful and do not to shred the meat.
- Six crab cakes should be arranged over the baking sheet (each approximately 12 cups in volume). Refrigerate for a minimum of one hour before using. That is the most important part of making crab cakes successful.
- To begin, heat a nonstick frying pan at medium-high heat and add a few tablespoons of oil. The crab cakes should be fried for 3 to 5 minutes, depending on how thick they are, in hot oil. Cook for 4 to 5 minutes or until golden brown after that. Use cautious while dealing with oil.
How to prepare tartar sauce
In a small bowl, combine Dijon mustard, mayonnaise, pickle relish, and red onion with pepper and salt.
To keep it fresh, cover and store it in the refrigerator until it is all set to serve.
Cheers!